⅓ cup dried lavender buds and petals. Note: it is important to use only unsprayed, cooking quality lavender in this recipe. Do not use lavender from craft stores, which is intended for potpourri.

Lavender Cream Steps

Place whipping cream and dry lavender buds and petals in a saucepan and bring to a simmer. Simmer about 5 minutes, tasting periodically. Flavor should be infused but never bitter; lavender can vary in its intensity.

Strain cream through a fine sieve and cool.

Marionberry Compote

32 oz frozen Marionberries or Blackberries

¼ cup granulated sugar

⅓ cup Blackberry brandy

1 T water

Compote Steps

Place one half of the Marionberries in a medium saucepan with water and sugar.

Simmer until berries are soft and release their juices.

Strain berries through a fine sieve.

Add blackberry brandy and mix well.

Thaw remaining Marionberries by placing a single layer of berries on a plate that has been covered by two layers of paper toweling.

Place berries in microwave and process on defrost setting for 2 minutes.

Repeat until all berries are defrosted. Add defrosted berries to puree and mix gently, so berries maintain shape.